Preparation

1. Preheat oven to 350F.

2. Carefully cut out bottom core part of cabbage. Place cabbage in pot of boiling water. Using tongs, gently peel a layer off every 30-45 seconds when they become soft until close to core. Set aside any torn layers, remaining cabbage and core.

5. In a large bowl, combine onion, garlic, eggs, parsley, cauliflower and ground beef. Season with salt and pepper. Be gentle – don’t overmix.

6. Roll cabbage rolls. First, put down a layer of sauerkraut, and then the beef mixture. Fold halfway, tuck in sides, fold the rest of the way.

7.Thinly layer bottom of Dutch oven with leftover cabbage leaves/chopped core and a layer of sliced onions. If you don’t have a Dutch oven, you can bake the cabbage rolls in large Pyrex dishes – layer the bottom the same way.

8. Place the first layer of cabbage rolls seam-side down. Place another layer of cabbage and onion on top. Repeat with remaining cabbage rolls, ending with a layer of cabbage/onions covering the cabbage rolls. If you’re using a Pyrex dish, you’ll just have one layer of cabbage rolls.

12. For the sauce, if you’ll be using an immersion hand blender, you can leave the cabbage and onions in the Dutch oven or transfer everything into a bowl from the Pyrex. Alternatively, place all the cabbage leaves, onions and broth in a food processor.

Hi:
Also from Vancouver, and am in day 7 in transition from Vegetarian to Paleo, after reading all about it. Glad to see you’ve answered my question about butter! Looks like a trip to Trader Joe’s is in order. The recipes look great – good job!!
Doug